Frozen breakfast sandwiches are the easiest way to stay ahead of busy mornings. Each sandwich layers sausage, eggs, and cheese on a toasted English muffin. Make a batch for meal prep and store them in the freezer so breakfast is ready whenever you need it.
If you’re building a routine around meal prep breakfasts, try my Kale and Mushroom Egg Bites and Bacon Egg Bites next.
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Some mornings are just too hectic to even think about breakfast, so having make ahead breakfast sandwiches is a game changer. I love the mix of savory maple sausage, fluffy eggs, and melted cheese, all tucked into a toasted English muffin.
They’re made with simple ingredients and easy to prep in a batch. The best part? They’re waiting in the freezer for when you need them most. If you’re on the go, a frozen breakfast sandwich is an easy way to start your day.
I pop one in the microwave for a quick reheat, and breakfast is ready in minutes. Now I always have an easy, balanced option on busy mornings.
Why You’ll Love These Freezer Breakfast Sandwiches
- Meal Prep Friendly – Prep a batch ahead of time, store them in the freezer, and reheat in the microwave for a hot breakfast in minutes. It’s an easy way to stay consistent with meal prep and start your day with something filling.
- Better Than Fast Food – Skip the drive-thru and keep these on hand instead. Made with simple ingredients and packed with protein, they’re a more satisfying and healthier option than most fast food breakfast sandwiches.
- Store Well – Once wrapped and frozen, these homemade breakfast sandwiches hold up well and reheat quickly. Keeping a batch in the freezer means breakfast is always ready when you need it.
- Versatile – Customize them with different cheeses, meats, or bread to suit your taste. Swap in turkey sausage, bacon, or your favorite cheese to make them your own.
Tools You’ll Need
Ingredients You Will Need for Frozen Breakfast Sandwiches
Here is a breakdown of what you will need to make the best frozen breakfast sandwich. For actual measurements, see the recipe card at the end of this post.
Breakfast Sausage
- Ground pork – Adds richness and moisture to the sausage patties.
- Maple syrup and brown sugar – Bring a hint of sweetness that balances the savory spices.
- Garlic – Freshly grated garlic adds depth and savory flavor.
- Dried herbs and spices – Sage, thyme, fennel seeds, smoked paprika, black pepper, red pepper flakes, onion powder, and kosher salt give the sausage that classic breakfast flavor.
- Water – Helps keep the sausage patties juicy while cooking.
Eggs
- Eggs – The base of the sandwich, baked into soft rounds for easy assembly.
- Gruyère cheese – Adds a smooth, nutty flavor to the egg mixture.
- Cottage cheese – Keeps the eggs creamy while adding extra protein.
- Half and half – Adds richness and helps create a soft, tender texture.
- Cornstarch – Stabilizes the eggs so they stay moist and hold their shape after reheating.
- Cholula hot sauce – Adds a mild kick without overpowering the other flavors.
- Kosher salt, garlic powder, and black pepper – Simple seasoning that enhances the overall flavor.
- Avocado oil spray – Prevents the eggs from sticking while baking.
English Muffins
- English muffins – Halved and toasted, they provide a sturdy base that holds up well after freezing and reheating.
- Salted butter – Brushed on before toasting for extra flavor and a golden finish.
- Cheese – American or cheddar both melt well and give the sandwich that classic breakfast sandwich texture.
How To Make Frozen Breakfast Sandwiches
Below is a summary of how to make a freezer-friendly homemade breakfast sandwich. For a complete and detailed list of steps, see the recipe card at the end of this post.
Make the Sausage
Start by adding all of the sausage ingredients to a bowl and mixing until everything is well combined. I like to let the mixture rest for about an hour so the seasonings have time to develop. If you have the time, refrigerating it overnight works even better.
When ready to cook, divide the mixture into six even portions. Shape each one slightly larger than the English muffins since they will shrink a bit while cooking. Heat a little avocado oil in a pan and cook the patties until browned and cooked through.
Bake the Eggs
Set one oven rack on the lowest level and another in the middle of the oven. Place a 9 x 13 baking pan on the lower rack and preheat the oven to 300°F.
Bring about 8 cups of water to a boil, then carefully pour the hot water into the pan in the oven. This creates steam, which helps the eggs cook gently and stay tender.
Add the eggs, cheese, cottage cheese, hot sauce, garlic powder, salt, pepper, cornstarch, and half and half to a blender. Blend until the mixture is smooth and fully combined.
Spray a baking sheet generously with avocado oil spray and pour in the egg mixture. Bake on the middle rack for about 28–35 minutes, until the center is set and the edges pull slightly away from the pan. Let the eggs cool completely before cutting.
Use a biscuit cutter or a cup about the size of the English muffin to cut six egg rounds. The scraps are perfect for snacking or adding to salads.
Toast the English Muffins
Brush the English muffin halves with melted butter. Toast them in the oven until lightly golden. This step adds flavor and helps the bread hold up better once the sandwiches are frozen.
Assemble the Breakfast Sandwiches
Layer the egg, sausage patty, and cheese on each toasted English muffin. Place the top muffin half on each sandwich to finish assembling.
How to Freeze Breakfast Sandwiches
Freezing these breakfast sandwiches is simple and helps keep them fresh until you’re ready to eat. After assembling each sandwich, let all the components cool completely so condensation doesn’t form inside the wrapping.
Wrap each sandwich tightly in parchment paper or foil, then place them in a freezer-safe bag or airtight container. This extra layer helps prevent freezer burn and keeps the sandwiches tasting fresh.
Store the sandwiches in the freezer for up to one month. When you’re ready to eat, just grab one and reheat it for an easy breakfast on busy mornings.
How to Reheat Frozen Breakfast Sandwiches
When you’re ready to eat, unwrap one and place it in the microwave. Heat in 30-second increments for about 1½–2 minutes, flipping the sandwich each time for even reheating.
In just a couple minutes, you’ll have a warm English muffin breakfast sandwich ready to enjoy.
Tips for Making the Best Frozen Breakfast Sandwich
- Chill the sausage mixture before cooking. Letting the sausage sit for at least an hour helps the flavors meld together and makes it easier to shape into patties.
- Don’t overcook the eggs. You want them to be just set, so they stay soft and moist when reheated. Baking them in a water bath helps maintain their texture.
- Use a biscuit cutter to shape the eggs. This makes cutting the eggs into rounds that fit perfectly on your English muffins super easy.
- Let everything cool before assembling. Make sure the sausage and eggs are fully cooled before wrapping the sandwiches to prevent condensation, which can make the sandwiches soggy when frozen.
- Wrap each sandwich tightly in parchment paper before freezing. This helps protect them from freezer burn and makes them easy to grab and go. For extra protection, place them in a freezer bag as well.
Breakfast Sandwich Substitutions
- Bread – If you want to switch things up, you can use biscuits and bagels instead of English muffins. Both options freeze well and hold up after reheating.
- Cheese – Feel free to use your favorite cheese. Pepper jack adds a little spice, while Swiss or provolone will give you a milder, creamy flavor. These all melt and freeze well, making them great options for this recipe.
- Eggs – For a lighter option, you can swap out whole eggs for egg whites. They freeze just as well and maintain their texture, so it won’t impact the overall quality of your sandwiches.
- Meat – You can easily switch the pork sausage for other proteins like chicken sausage, turkey bacon, or even ham. Just be sure to cook your chosen meat thoroughly before assembling, and it’ll freeze and reheat just as nicely as the original sausage patties.
Frequently Asked Questions
How do you keep frozen breakfast sandwiches from getting soggy?
Avoid soggy sandwiches by letting all the components (sausage, eggs, and muffins) cool completely before you assemble. When reheating, wrap the sandwich in a paper towel to absorb any excess moisture and prevent the bread from getting soggy.
How long does it take to microwave a frozen breakfast sandwich?
A frozen breakfast sandwich usually takes about 1½ to 2 minutes in the microwave. Heat it in 30-second increments, flipping the sandwich each time, until the cheese is melted and the egg is warmed through.
Can I assemble the sandwiches and then freeze them, or should I freeze the components separately?
Assemble each sausage sandwich and then freeze them as a whole. This ensures that all components are kept together, and it makes reheating more straightforward. Just remember to wrap each sandwich tightly in parchment paper and place them in a freezer bag to maintain freshness.
What is the best way to cook a frozen breakfast sandwich?
The best way to cook a frozen breakfast sandwich is to microwave it in 30-second increments for about 1½ to 2 minutes, flipping it each time for even heating. This helps warm the egg and sausage through while allowing the cheese to melt properly.
How long do frozen breakfast sandwiches last?
Frozen breakfast sandwiches can be stored in the freezer for up to one month when wrapped tightly and kept in a freezer-safe bag or container. Properly wrapping them helps prevent freezer burn and keeps the sandwiches tasting fresh when reheated.
More Breakfast Recipes
- Soft Scramble Brioche Sandwich
- Easy Salmon Gravlax Recipe
- Cranberry Cheese Danish
- Biscuits and Gravy
- Mini Cinnamon Rolls
- Hard Boiled Eggs in the Air Fryer
- Shakshuka Recipe
Loving these Make Ahead Frozen Breakfast Sandwiches?
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Freezer Breakfast Sandwiches
Equipment
- 9 x 13 baking sheet
- 9 x 13 baking pan
- Blender,
- medium pan
Ingredients
Breakfast Sausage
- 1 pound ground pork
- 2½ tablespoons maple syrup
- 1 tablespoon, packed brown sugar
- 1 tablespoon water
- 1¾ teaspoons kosher salt, Diamond Crystal
- 1½ teaspoon dried sage
- 1 teaspoon garlic, grated
- ¾ teaspoon dried thyme
- ¾ teaspoon fennel seeds
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon onion powder
Eggs
- 8 large eggs
- 1¼ cups gruyère cheese, freshly grated
- ½ cup cottage cheese, full-fat
- ¼ cup half and half
- 2 tablespoons cornstarch
- 1¼ teaspoons Cholula hot sauce
- 1 teaspoon kosher salt, Diamond Crystal
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- avocado spray
English Muffins
- 6 whole english muffins, halved
- 2 tablespoons salted butter, melted
- 6 slices american cheese, sharp cheddar, or cheese of choice
Instructions
Sausage
- Mix all of the sausage ingredients together, using your hands to the seasonings are well-incorporated into the sausage. Set aside for 1-2 hours for the flavors to meld. For best results, mix, cover, and refrigerate to allow flavors to meld overnight.
- Once ready to cook, divide sausage mixture into 6 even balls. Smash into a dish a little larger than the english muffins (they will shrink in size as it cooks.) Add a little avocado oil to a hot pan then cook sausage patties in batches, if necessary.
Eggs
- Set one oven rack on the lowest level and another rack set in the middle.
- Place the 9 x 13 baking pan in the oven on the lowest level. Preheat oven to 300°F. In a medium-sized pot, bring 8 cups of water to a boil.
- Carefully pour hot water into the baking pan. The steam will help with the cooking process, yielding moist eggs.
- Add eggs, cheese, cottage cheese, hot sauce, garlic powder, salt, pepper, cornstarch, and half and half to a blender. Blend on HIGH until smooth.
- Generously spray baking sheet with avocado oil spray. Pour in the egg mixture. Bake on the middle rack for 28-35 minutes or until the middle is cooked through and sides are pulling away from the tin. Allow to cool completely. While eggs cool, cook the sausage patties.
- Use biscuit cutter or cup the same circumference as the english muffin to cut out six eggs. The scraps can be eaten, or used to make more sandwiches, topped on salad or other meals.
English Muffins
- Brush the melted butter on all of the muffin halves then transfer to the oven to toast.
Assemble
- Assemble sandwiches with egg, sausage patty, cheese, and top english muffin. Wrap with parchment paper then transfer to a freezer bag. Sandwiches are good in the freezer for up to one month.
Reheat Instructions
- To reheat simply place in the microwave and reheat in 30 second increments for 1½ – 2 minutes–flipping the sandwich every 30 seconds for even reheating–or until the cheese is melted and egg is warmed through. Enjoy!
Musabbir Hossen Khalid says...
This post is really informative! The recipe and ingredients for the maple sausage frozen breakfast sandwiches are clearly described. The pictures look fantastic too. It’s a great option for an easy breakfast. I’m looking forward to trying it out! Thank you for sharing!